🔗 Share this article

It's my conviction that January isn't complete without a tasty finale. During a month that can be dreary weather, a small indulgence is essential. This isn't about decadent, heavy desserts, but the likes of this refreshing set custard fits the bill perfectly. With a casual look, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for the panna cotta. Keep the leftovers in an tightly-closed tub for a handy textured garnish later on.

Prep: 5 minutes
Chill: 2 hours minimum
Cook: 50 minutes
Serves: 4

For the Panna Cotta

• 2 sheets of gelatine
• 300g of whipping cream
• 60g of honey
• 1 teaspoon of vanilla bean paste
• A pinch of salt
• 300g of Greek yoghurt

For the Tahini Crumble

• 80g of jumbo oats
• 50g of plain flour
• 40g of light brown sugar
• 2 tablespoons of sesame seeds
• A pinch of flaky sea salt
• ¼ teaspoon of ground cinnamon
• 50g of melted unsalted butter
• 30g of tahini
• 2½ tablespoons of honey
• 2 small bananas, sliced

Method

Soak the gelatine sheets in a small bowl of cool water. Let them sit for roughly 5 mins, until pliable. Next, pour off the water and gently squeeze out remaining moisture. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Remove from the heat and whisk in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into individual ramekins and refrigerate for at least two hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then break it up into rough bits.

Next, cook the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the liquid reduces slightly syrupy. Take off the stove and let it cool a bit.

For assembly, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.